Line six tart-molds as for peach tarts (No. 1106), divide into them evenly eight ounces of apple marmalade (No. 1332); lay them on a baking-sheet, and put them in a moderate oven for twenty minutes; remove them to the door; sprinkling the edges liberally with powdered sugar, return them to the oven, and close the door for two minutes, so that the sugar melts thoroughly; lift them out, put them to cool for twenty minutes, then take out half the marmalade. Pick and wash neatly a pint of ripe and sound strawberries; put them in a vessel with two ounces of powdered sugar; mix well for one minute, then divide them equally into the six tarts; spread over one and a half ounces of apple jelly (No. 1327); dress them on a dessert-dish with a folded napkin, and serve.